10 Southern Side Dishes Your Family Will Love

Can we talk about the magic of Southern sides? From creamy mac and cheese to crispy fried okra, these 10 recipes are pure comfort. Your family will beg for seconds—and you’ll love how easy they are to whip up. Let’s dive in!

Collard Greens with Smoked Turkey

Before the evening light fades, I find myself pulling out the big pot, craving the deep, earthy comfort of collard greens slowly simmered with smoked turkey. It’s a dish that asks for patience, and I’m happy to give it.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 120 minutes

Ingredients

• 2 bunches collard greens (about 1 lb total)
• 1 smoked turkey leg (about 1 lb), skin removed
• 6 cups chicken broth (low sodium preferred)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon sugar (to balance bitterness)

Instructions

1. Wash collard greens thoroughly in cold water to remove any grit.
2. Remove tough stems by folding each leaf in half and slicing along the stem; discard stems.
3. Stack the leaves and roll them tightly into a cigar shape, then slice crosswise into 1-inch ribbons.
4. In a large Dutch oven or heavy pot, place the smoked turkey leg and add the chicken broth.
5. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 30 minutes to infuse the broth.
6. While turkey simmers, heat a large skillet over medium heat and add a splash of broth (or oil) to sauté the onion for 5 minutes until softened.
7. Add the minced garlic and cook 1 minute more, until fragrant.
8. Transfer the onion and garlic to the pot with the turkey and broth.
9. Add the sliced collard greens to the pot, stirring to submerge them in the liquid.
10. Stir in the salt, black pepper, red pepper flakes if using, and sugar.
11. Return to a gentle simmer, then cover and cook for 1 hour, stirring occasionally.
12. After 1 hour, remove the turkey leg to a cutting board; shred the meat, discarding bones and gristle, then return meat to the pot.
13. Add the apple cider vinegar and continue simmering uncovered for another 30 minutes to thicken the potlikker slightly.
14. Taste and adjust seasoning with more salt or vinegar if desired.

Using a slotted spoon, I lift the greens from the pot — their dark ribbons glistening with potlikker. The broth is rich, smoky, and a little tangy, perfect spooned over cornbread or rice. This is the kind of meal that feels like a slow exhale.

Baked Macaroni and Cheese

Baking macaroni and cheese has always felt like a quiet ritual, a way to slow down and create something warm from simple ingredients. There’s something soothing about grating sharp cheddar by hand, the aroma filling the kitchen as the pasta bubbles on the stove.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta and Sauce

• 1 lb elbow macaroni (or other short pasta)
• 2 cups whole milk
• 3 tbsp all-purpose flour
• 5 tbsp unsalted butter, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp mustard powder (optional, for tang)

For the Topping

• 2 cups sharp cheddar, shredded, divided
• 1/2 cup panko breadcrumbs (or regular)
• 1/2 tsp paprika (for color)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish with 1 tablespoon of the butter.
2. Bring a large pot of salted water to a boil (tip: salt generously—it's your only chance to season the pasta from within). Add macaroni and cook until al dente, about 7 minutes. Drain and set aside.
3. In a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly (tip: keep the roux pale—don't let it brown).
4. Slowly pour in milk while whisking continuously to avoid lumps. Cook until thickened, about 3-4 minutes, stirring often.
5. Remove from heat. Add 1.5 cups of shredded cheddar, salt, pepper, and mustard powder. Stir until cheese is fully melted and sauce is smooth.
6. Fold in cooked macaroni until evenly coated. Transfer mixture to prepared baking dish. Sprinkle remaining 0.5 cup cheddar on top.
7. In a small bowl, combine breadcrumbs, paprika, and the remaining 1 tablespoon butter (melted). Stir until crumbs are coated. Sprinkle evenly over the cheese layer.
8. Bake for 20-25 minutes until bubbly and the top is golden brown. Let rest for 5 minutes before serving (tip: resting helps the cheese set for cleaner slices).

Keep a piece for breakfast the next morning — it thickens into a warm, sliceable square that pairs beautifully with a fried egg. The creamy interior and crispy top will remind you why this classic never fades.

Fried Green Tomatoes

Crisp, golden slices of unripe tomatoes, each bite a gentle crunch giving way to a tangy, tender interior. This recipe feels like a quiet afternoon ritual, a simple pleasure that rewards patience with a plate of comforting, unforgettable flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Fried Green Tomatoes

• 4 medium green tomatoes, sliced 1/4-inch thick (choose firm, unripe ones)
• 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
• 1 cup cornmeal (fine or medium grind)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Vegetable oil, for frying (or any neutral oil with high smoke point)

For the Remoulade Sauce

• 1/2 cup mayonnaise (full-fat works best)
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce (adjust to taste)
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon lemon juice (fresh preferred)

Instructions

1. First, make the remoulade: In a small bowl, combine mayonnaise, Dijon mustard, hot sauce, sweet pickle relish, paprika, garlic powder, and lemon juice. Stir until smooth, then cover and refrigerate until ready to serve. This allows the flavors to meld.
2. Slice the green tomatoes into 1/4-inch thick rounds. Discard the ends. Pat slices dry with paper towels to remove excess moisture—this helps the coating stick better.
3. Set up a breading station: In a shallow dish, whisk together cornmeal, flour, salt, black pepper, and cayenne if using. Pour the buttermilk into another shallow dish.
4. Dip each tomato slice first into the buttermilk, letting any excess drip off, then dredge in the cornmeal mixture, pressing gently so the coating adheres. Place coated slices on a wire rack or plate.
5. Pour vegetable oil into a large heavy-bottomed skillet to a depth of about 1/4 inch. Heat over medium-high until the oil shimmers and a pinch of cornmeal sizzles immediately when dropped in (about 350°F).
6. Carefully place a few tomato slices in the hot oil without overcrowding. Fry for 2-3 minutes per side, until deep golden brown and crispy. Use a spatula to flip gently. Tip: Adjust heat if browning too fast—you want a steady sizzle.
7. Transfer fried tomatoes to a paper towel-lined plate to drain. Lightly season with a pinch of salt while hot for best flavor. Repeat with remaining slices, adding fresh oil as needed.
8. Serve immediately with the chilled remoulade sauce for dipping. These are best enjoyed hot and crisp.

Knowing these crunchy slices will soften slightly as they rest, I love serving them with a dollop of cool remoulade that cuts through the richness. They're wonderful alongside a simple green salad or piled onto a soft bun for a summer-style sandwich that feels both cozy and bright.

Sweet Potato Casserole

Oh, there's something about the gentle sweetness of a sweet potato casserole that feels like a warm hug on a cool evening. This version, with its creamy mashed base and a crunchy, gooey topping of pecans and marshmallows, is pure comfort. It's the kind of side dish that quietly steals the show.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Mashed Sweet Potatoes

• 4 medium sweet potatoes (about 2 lbs), peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/4 cup packed light brown sugar
• 2 large eggs, lightly beaten (room temperature for easier mixing)
• 1 teaspoon vanilla extract
• 1/4 cup whole milk (or any milk you have on hand)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Topping

• 1/2 cup pecan halves (or chopped, for even coverage)
• 2 cups mini marshmallows (or regular, torn in half)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or a 2-quart casserole dish.
2. Place the cubed sweet potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes, until fork-tender (a knife should slide in easily).
3. Drain the sweet potatoes thoroughly in a colander, then return them to the pot or a large bowl. Mash them with a potato masher or fork until smooth with no large lumps. (Tip: For a silkier texture, press through a ricer or food mill.)
4. Add the melted butter, brown sugar, beaten eggs, vanilla, milk, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Stir gently until fully combined — be careful not to overmix or the casserole may become dense.
5. Spread the sweet potato mixture evenly into the prepared baking dish. Smooth the top with a spatula.
6. Scatter the pecan halves evenly over the surface, pressing them gently into the mixture so they stay in place.
7. Bake the casserole on the middle rack for 20 minutes. It should be slightly puffed around the edges and beginning to set.
8. Remove the casserole from the oven and sprinkle the mini marshmallows in a single layer over the top. Return to the oven and bake for another 10–15 minutes, until the marshmallows are puffed and golden brown — watch closely to avoid burning.
9. Let the casserole rest for 5 minutes before serving. The marshmallows will be very hot — this brief rest helps them set slightly.

Just as the last spoonful disappears, you'll notice how the silky, spiced potatoes contrast with the toasted nuts and sticky-sweet marshmallows. It's a versatile dish that pairs beautifully with roasted turkey or stands alone as a cozy weeknight treat. I love serving it warm with a dollop of whipped cream for extra indulgence.

Buttermilk Cornbread

Kneading together simple ingredients, I find a quiet comfort in making buttermilk cornbread. The batter comes together in minutes, promising a moist crumb and a crisp golden crust. It's the perfect companion for a bowl of greens or a cozy stew.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 22 minutes

Ingredients

• 1 cup yellow cornmeal (fine or medium grind)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons granulated sugar (optional; adjust to taste)
• 1 large egg, at room temperature
• 1 1/4 cups buttermilk, well-shaken
• 1/4 cup unsalted butter, melted (or neutral oil)

Instructions

1. Preheat your oven to 400°F. Place a 9-inch cast-iron skillet or an 8×8-inch baking pan inside to heat up — this ensures a crispy bottom crust.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Tip: Sifting isn't necessary, but whisking well distributes the leaveners evenly.
3. In a separate bowl, beat the egg lightly, then stir in the buttermilk until smooth. The mixture may look slightly curdled — that's fine.
4. Pour the wet ingredients into the dry ingredients, stirring with a spatula just until combined. A few lumps are okay; overmixing will make the cornbread tough.
5. Add the melted butter and fold gently until incorporated. The batter should be thick but pourable. If it seems too stiff, add a tablespoon more buttermilk.
6. Carefully remove the hot skillet or pan from the oven. Swirl a little butter or oil in the bottom to coat, then pour the batter into the pan. It should sizzle slightly.
7. Bake for 18-22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway through for even browning.
8. Let the cornbread cool in the pan on a wire rack for 5-10 minutes before slicing. Serving it warm is best, but it's also delicious at room temperature.

Often, I brush the warm cornbread with melted butter and a drizzle of honey for a gentle sweetness. The contrast of the crisp edges and soft, moist interior makes it a simple pleasure worth savoring.

Hoppin’ John

A quiet pot of black-eyed peas simmering on the stove, filling the kitchen with the scent of smoked ham hock and thyme—this is the kind of slow cooking that feels like a gentle ritual. As the peas soften and the broth turns rich and savory, you know something deeply comforting is on its way.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the Hoppin' John

• 1 lb dried black-eyed peas, rinsed and picked over
• 1 smoked ham hock (about 1 lb)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme (or 3 sprigs fresh)
• 6 cups low-sodium chicken broth (or water; adjust salt later)
• 1/2 tsp black pepper, plus more to taste
• Salt, to taste (ham hock is salty—add at the end)
• 1 tbsp olive oil (or any neutral oil)

For Serving

• 2 cups long-grain white rice
• 4 cups water
• 1/2 tsp salt (for rice)

Instructions

1. Place the dried black-eyed peas in a large bowl and cover with water by 2 inches. Let soak overnight, or at least 8 hours. (If short on time, quick-soak: boil for 2 minutes, then let sit for 1 hour.) Drain and rinse.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. (Tip: Don't rush this—building flavor starts here.)
3. Add the minced garlic and cook for 1 minute more until fragrant. Do not let garlic brown.
4. Add the drained peas, ham hock, bay leaves, dried thyme, and chicken broth to the pot. Stir to combine. The liquid should cover the peas by about 1 inch; add water if needed.
5. Bring to a boil over high heat, then reduce heat to low, cover, and let simmer gently. Cook for 1 to 1.5 hours, or until the peas are tender but still hold their shape. (Tip: Check after 1 hour—older peas may need more time.)
6. While the peas cook, prepare the rice. In a medium saucepan, combine the rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
7. Once peas are tender, remove the ham hock from the pot and set aside until cool enough to handle. Discard the bay leaves.
8. Using two forks, shred the meat from the ham hock, discarding skin and bones. Return the shredded meat to the pot. (Tip: You can also chop the meat finely for a more uniform texture.)
9. Season the Hoppin' John with black pepper and salt to taste. Remember the ham hock already adds saltiness, so go slow. Simmer uncovered for 5 more minutes to thicken slightly.
10. Serve the pea and ham mixture over a generous scoop of fluffy white rice. (Tip: For a traditional touch, drizzle with a little hot sauce or a splash of vinegar just before eating.)

Despite its humble roots, each spoonful tastes like history and home—the creamy peas against fluffy rice, the smoky ham lingering in every bite. I love serving it with a side of collard greens or cornbread, letting the flavors soak into every corner of the plate.

Buttermilk Biscuits

Baking these buttermilk biscuits feels like a quiet ritual. The dough responds gently to your touch, and the layers promise a tender pull-apart texture that's worth every careful fold.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed (keep frozen for easier grating)
• 3/4 cup + 2 tbsp cold buttermilk (shake before measuring)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour until it resembles coarse meal with pea-sized pieces. (Tip: chill your hands to keep butter cold.)
4. Create a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together; do not overmix. (Tip: overworking develops gluten and makes biscuits tough.)
5. Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold the dough in half, then gently pat out again. Repeat folding 3 more times to create layers.
6. Using a sharp 2.5-inch biscuit cutter, press straight down without twisting (Tip: twisting seals the edges and prevents rise). Reroll scraps once; discard remaining.
7. Place biscuits on prepared sheet, edges touching for soft sides or 1 inch apart for crisper edges.
8. Bake for 12-15 minutes until golden brown and tops are lightly firm. (Tip: for extra butteriness, brush hot biscuits with melted butter.)
9. Let cool on sheet for 2 minutes, then transfer to a wire rack.

Nothing compares to the first bite—flaky edges giving way to a soft, airy center. Try them split and filled with honey butter or a dollop of jam for a simple, soulful treat.

Southern Green Beans

Under the quiet hum of the kitchen, I find myself reaching for a familiar bundle of green beans. There's something soothing about the slow dance of bacon and onions, transforming these humble vegetables into a tender, savory side that feels like home.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 pound fresh green beans, trimmed
• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 1 cup chicken broth (or water, if preferred)
• 1/2 teaspoon salt (adjust to preference)
• 1/4 teaspoon black pepper
• Pinch of sugar (optional, to balance bitterness)

Instructions

1. Rinse and trim the green beans, snapping off the stem ends and removing any strings.
2. In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp, about 6-8 minutes. Tip: For less grease, you can drain all but 2 tablespoons of the fat.
3. Add the diced onion to the bacon and fat, and sauté until softened and translucent, about 4-5 minutes.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
5. Add the trimmed green beans, salt, pepper, and a pinch of sugar if using. Stir to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let simmer for 35-40 minutes, stirring occasionally, until the beans are very tender and have absorbed the savory flavors. Tip: The longer they cook, the more they develop that melt-in-your-mouth Southern texture.
7. Remove the lid and increase the heat to medium-high, cooking for an additional 2-3 minutes to allow some of the liquid to evaporate, concentrating the flavor. Tip: Taste and adjust salt and pepper before serving.

Just a few minutes longer and the liquid reduces into a silky, savory coating that clings to each bean. Serve them alongside cornbread or mashed potatoes, and let the slow-cooked comfort settle in.

Creamed Corn

Each summer evening, I find myself lingering over a bowl of this creamed corn, letting its sweetness settle into my day. It's a dish that asks nothing of you but patience—just corn, cream, and butter, slowly becoming something more.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

• 3 tablespoons unsalted butter, divided (use salted and adjust salt if you like)
• 4 cups fresh or frozen sweet corn kernels (from about 6 ears; frozen works without thawing)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar (optional, only if corn isn't sweet)

Instructions

1. In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Tip: Use a wide pan so the corn isn't crowded—this helps it cook evenly.
2. Add the corn kernels and cook, stirring occasionally, for 2 minutes. If using frozen corn, add it straight from the bag; no need to thaw first.
3. Pour in the heavy cream, then add the salt, pepper, and sugar (if using). Stir to combine.
4. Reduce the heat to low and let the mixture simmer gently, stirring every few minutes, until the cream thickens and coats the corn, about 10 to 12 minutes. You'll see the bubbles get larger and the liquid reduce by half.
5. Remove the pan from the heat and stir in the remaining 1 tablespoon of butter until melted and glossy. Taste and adjust salt or pepper if needed.
6. Serve warm. For a pretty finish, top with fresh chopped chives or a pinch of smoked paprika.

Your spoon will sink into a silky, rich sauce that clings to each kernel, a quiet luxury from simple ingredients. Try it alongside grilled steak or spooned over fluffy mashed potatoes for an extra-cozy side.

Southern Potato Salad

Resting my spoon against the rim of the bowl, I take a quiet moment to appreciate the creamy, tangy aroma of Southern potato salad drifting up. This version is deliberately chunky, with tender potatoes, hard-boiled eggs, and a gentle mustardy bite softened by sweet pickle relish. It’s the kind of side dish that feels like a hug from a sunny afternoon picnic.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Salad

• 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks (peeling optional)
• 1 tablespoon salt, for boiling water
• 4 large eggs, at room temperature
• 1/2 cup mayonnaise (preferably full-fat)
• 2 tablespoons yellow mustard
• 1/4 cup sweet pickle relish, drained
• 1/2 cup finely diced celery (about 2 ribs)
• 1/4 cup finely diced red onion
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon paprika, for garnish (optional)

Instructions

1. Place the potato chunks in a large pot and cover them with cold water by 2 inches. Add 1 tablespoon of salt and bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes for 10–15 minutes, until they are tender when pierced with a fork but still hold their shape. Drain them in a colander and let them cool for about 10 minutes.
3. While the potatoes cook, place the eggs in a small saucepan and cover them with cold water. Bring to a boil, then cover the pan, remove from heat, and let sit for 12 minutes. Transfer the eggs to an ice bath and let them cool completely before peeling.
4. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, and sweet pickle relish until smooth and evenly combined.
5. Add the still-warm (but not hot) potato chunks to the bowl with the dressing. Gently fold with a rubber spatula until the potatoes are well coated. The warmth helps the potatoes absorb the dressing, creating a creamier texture.
6. Peel the hard-boiled eggs and chop them into 1/2-inch pieces. Add the chopped eggs, diced celery, and red onion to the bowl. Sprinkle with black pepper and fold gently until everything is evenly distributed. Avoid over-mixing to keep the chunks intact.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to let the flavors meld. Before serving, stir once, taste for seasoning, and adjust salt or pepper if needed. Sprinkle with paprika if desired.

Mildly tangy from the mustard and relish, each bite offers a soft crunch from the celery and a creamy, comforting finish. This salad is perfect alongside smoky barbecue or as a standalone lunch scooped onto crisp lettuce leaves. You can also sprinkle a little extra paprika on top just before serving for a pretty, warm-colored finish.

Conclusion

Now you’ve got 10 Southern side dishes that are sure to be hits at your table. From creamy mac and cheese to crispy okra, these recipes bring real comfort. Pick one to start, and don’t be shy about making them your own. I’d love to hear which one’s your family’s favorite—drop a comment below! And if you found this helpful, share it on Pinterest to help others too.